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Nochebuena Central: Arroz Moro

Three different (and delicious) rice and beans options for the Nochebuena table.

Dec 14, 2024

By: Franchesca Livraghi | @breakthrukitchen

Nochebuena—literally "Good Night"—is the night for many Latinos. Think Christmas Eve, but louder, longer, and packed with love, laughter, and legendary food. From roasting lechón to passing around abuelita’s pasteles, this night is about gathering with family and friends to eat, dance, and stay up way too late.

For many of us, it’s less about Christmas morning and more about the magic of the night before—sharing traditions passed down through generations, reconnecting with loved ones, and making space for anyone who wants to join in the fun. Join us in celebrating this special night and bring a little extra sabor to your holiday traditions!

One thing you should never skip out on during Nochebuena is Arroz Moro. Whether your main dish is Pernil, Pasteles, or Pastelón, a delicious combination of arroz and habichuelas pair well with any main. Arroz con gandules is a tried and true classic, but you also have the option of Arroz Moro Negra or Arroz Moro Roja.

Try them all out and let us know which is your favorite!

Arroz Moro

Rated 5.0 stars by 1 users

Servings

8

Prep Time

8 hours

Cook Time

2 hours

Ingredients

Arroz Moro de Habichuelas Negras Ingredients

½ cup dry black beans
1 tbsp oil
½ green bell pepper, chopped
¼ red onion, chopped
2 cloves garlic, mashed
2 tbsp Loisa Sofrito Rojo
¼ cup tomato sauce
1 ½ tsp Loisa Organic Adobo
½ tsp Loisa Organic Sazón
½ tsp Loisa Sal Marina
¼ tsp Loisa Organic Oregano
½ lime
2 ¾ cup reserved water
2 cups extra long grain rice
5 cilantro stems

Arroz Moro de Habichuelas Rojas Ingredients

½ cup dry pinto beans
1 tbsp oil
¼ green bell pepper, chopped
¼ red bell peppers chopped
¼ red onion, chopped
2 cloves garlic, mashed
2 tbsp Loisa Sofrito Rojo
¼ cup tomato sauce
1 ½ tsp Loisa Organic Adobo
½ tsp Loisa Organic Sazón
½ tsp Loisa Sal Marina
¼ tsp Loisa Organic Oregano
2 ¾ cup reserved water
2 cups extra long grain rice
5 cilantro stems

Arroz Moro de Gandules Ingredients

½ cup dry pigeon peas
1 tbsp oil
½ cubanelle pepper, chopped
¼ red onion, chopped
2 cloves garlic, mashed
2 tbsp Loisa Sofrito Rojo
¼ cup tomato sauce
1 ½ tsp Loisa Organic Adobo
½ tsp Loisa Organic Sazón
½ tsp Loisa Sal Marina
¼ tsp Loisa Organic Oregano
2 ¾ cup reserved water
2 cups extra long grain rice
5 cilantro stems

Directions

Arroz Moro de Habichuelas Negras Directions

Rinse and clean the black beans thoroughly, then soak them in a large pot of water overnight. Cook the beans in the soaking water until soft, reserving 2 ¾ cups of the cooking water.
In a pan over medium-low heat, add oil, green bell pepper, red onion, and garlic, cooking until fragrant.
Stir in Loisa Sofrito Rojo, tomato sauce, Loisa Organic Adobo, Loisa Organic Sazón, Loisa Organic Sal Marina, Loisa Organic Oregano, and a squeeze of lime juice.
Add the cooked beans and the reserved water to the pan, then bring to a boil.
Add the rice, stirring to make sure no rice sticks to the sides. Add the cilantro and cook until most of the water has evaporated.
Cover the pot, reduce heat to low, and cook for 20 minutes.
Fluff the rice, turn off the heat, and let it rest, covered, for 5 minutes before removing the cilantro and serving. Buen provecho!

Arroz Moro de Habichuelas Rojas Directions

Rinse and clean the red beans thoroughly, then soak them in a large pot of water overnight. Cook the beans in the soaking water until soft, reserving 2 ¾ cups of the cooking water.
In a pan over medium-low heat, add oil, green bell pepper, red bell pepper, red onion, and garlic, cooking until fragrant.
Stir in Loisa Sofrito Rojo, tomato sauce, Loisa Organic Adobo, Loisa Organic Sazón, Loisa Sal Marina, and Loisa Organic Oregano.
Add the cooked beans and the reserved water to the pan, then bring to a boil.
Add the rice, stirring to make sure no rice sticks to the sides. Add the cilantro and cook until most of the water has evaporated.
Cover the pot, reduce heat to low, and cook for 20 minutes.
Fluff the rice, turn off the heat, and let it rest, covered, for 5 minutes before removing the cilantro and serving. ¡Buen provecho!

Arroz Moro de Gandules Directions

Rinse and clean the pigeon peas thoroughly, then soak them in a large pot of water overnight. Cook the beans in the soaking water until soft, reserving 2 ¾ cups of the cooking water.
In a pan over medium-low heat, add oil, cubanelle pepper, red onion, and garlic, cooking until fragrant.
Stir in Loisa Sofrito Rojo, tomato sauce, Loisa Organic Adobo, Loisa Organic Sazón, Loisa Sal Marina, and Loisa Organic Oregano.
Add the cooked beans and the reserved water to the pan, then bring to a boil.
Add the rice, stirring to make sure no rice sticks to the sides. Add the cilantro and cook until most of the water has evaporated.
Cover the pot, reduce heat to low, and cook for 20 minutes.
Fluff the rice, turn off the heat, and let it rest, covered, for 5 minutes before removing the cilantro and serving. ¡Buen provecho!